Chef Eric from the Blue Boar Inn is making Chicken Supreme in the Good Things kitchen.
Recipe:6 Boneless, Skinless Chicken Breast
Salt and Pepper
1 cup AP Flour
1 Tbsp. Olive Oil
1 Tbsp. Butter
8 oz Sliced Mushrooms
¼ cup White wine
1 cup Chicken stock
1 tsp. chopped garlic
1 Tbsp. Diced Shallots
3 Tbsp. Heavy Cream
2-4 Tbsp. Butter
2 Tbsp. Chopped Parsley
Directions:Heat up a heavy bottom sauté pan with the oil.
Season the chicken with salt and pepper then dredge in the flour.
Sear the chicken on both sides. When golden brown, remove from the heat and add the butter. Remove the chicken and set aside.
In same pan add the sliced mushrooms and sauté until cooked.
Deglaze with white wine and juice from ¼ of a lemon.
Add chopped garlic and diced shallots.
Add 1 cup of chicken stock and 3 T heavy cream.
Add the chicken back to the pan and cook until done.
Finish the sauce with whole butter and chopped parsley.
For information about the Blue Boar Inn, go to:
http://www.theblueboarinn.com/.
